- 100g reduced-fat spread
- ¹/³ cup honey
- 1 cup ground hazelnuts or ground almonds
- ¼ cup rice flour
- ½ lime, zested
- 4 large egg whites
- 3 feijoas, skin removed and thickly sliced
- 2 teaspoons icingfrostingX sugar
- 1 cup reduced-fat, Greek-style yoghurt, to serve
1 Preheat oven to 160°C and lightly grease 12 friand or small muffin tins.
2 In a saucepan, melt spread and honey over a medium-low heat, stirring often until well combined. Leave to cool.
3 In a large bowl, combine ground hazelnuts, rice flour and lime zest.
4 In another bowl, whisk egg whites until soft peaks form, being careful not to over-whip. Add the cooled spread and honey to the dry mix and combine. Add egg whites and use a large metal spoon to carefully fold all ingredients together. Do not over-mix, you want to keep as much air in the batter as possible.
5 Divide batter evenly among prepared tins, filling to only two-thirds of the way up the tin. Place a feijoa slice on top of each friand. Place in oven and bake for about 25-30 minutes, until golden brown.
6 Remove from oven and leave to stand for 5 minutes before turning friands out of their tins. Turn friands feijoa side up, dust with a little icing sugar and serve with a dollop of yoghurt.
Make it gluten free: Check icing sugar and yoghurt are gluten free.
Nutrition Info (per serve)
Total fat 12g
–Saturated fat 2g
Dietary fibre 1g
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